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Raspberry Angel Food Cake
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10 egg whites
1-1/4 teaspoons cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup sugar
1 cup cake flour
2 cups fresh raspberries
In a mixing bowl, beat egg whites until frothy; beat in cream of tartar until soft
peaks form. Add the extracts. Gradually beat in sugar until stiff, scraping bowl
occasionally. Sift flour over beaten whites; sprinkle with berries. Gently fold
flour and raspberries into batter until well mixed. Pour into an ungreased 10-in.
tube pan. Bake at 325° for 40-45 minutes or until lightly browned and
entire top appears dry. Immediately invert the pan; cool completely, about 1
hour.
Yield: 16 servings.
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |